Red beans and rice

Red beans and rice is a signature dish of Louisiana Creole cuisine, traditionally cooked on Mondays using small red beans, vegetables, spices and pork bones left over from a Sunday dinner, simmered slowly in a pot and served over rice. Ham, sausage and tasso ham are also commonly added. The Monday tradition grew out of household routine, since a pot of beans could simmer on the stove while the day's washing was done. The dish is now common throughout the southeastern United States, and similar bean-and-rice dishes such as gallo pinto, moros y cristianos, feijoada, casamiento and arroz con habichuelas are staples across Central America, parts of South America and the Caribbean, with a similar vegetarian dish called rajma chawal popular in North India. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/